Preparation time is 2hours 30minutes
Cook time is 1hours 15minutes
Total time is 3hours 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 300milliliter thickened cream, whipped
- 1teaspoons vanilla extract
- 1teaspoons white vinegar
- 2 passionfruit, halved
- 2 nectarines, deseeded, sliced
- 720grams dairy twist passionfruit yogurt
- 4 egg whites, at room temperature
- 1 cup caster sugar
Nutrition per serving
1650kJ / 394Cal
1650 Kilojoules or 394 Calories
19% of daily energy intake*
Protein
8.8grams
Fat
18.8grams
Carbs
46.5grams
Sugars
44.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 140°C. Line a large, flat baking tray with baking paper.
Step 2 of 3
Beat egg whites with 1 pinch salt until soft peaks form. Gradually add sugar, beating after each addition, until thick and glossy. Fold in vinegar and vanilla. Pile onto tray and shape into a tall 20cm round, smoothing sides and making a dip in the centre. Bake for 11/4 hours. Turn oven off. Leave in oven to cool for 1-2 hours. Do not open door until oven is cold.
Step 3 of 3
Fold passionfruit yoghurt into cream. Spoon onto pavlova. Top with fruit.
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